Butternut Squash Hummus

Are you dressing up? Are you going to parties? Are you eating all the candy?

Might I suggest a savory dip to offset all the sweetness that’s sure to ensue?

I present butternut squash hummus! It’s like fall on a pita chip. Who wouldn’t want that?

This dip comes together in about 30 minutes with 10 basic ingredients.

It gets its flavor from both roasted and fresh garlic, lemon juice, parsley, smoky cumin, paprika, and a pinch of cinnamon. This hummus is bursting with autumnal flavor and is absolutely perfect with some whole grain pita chips and roasted carrots (simple recipe below!).

This is the perfect dip to have on hand for a week of healthy snacking. It would also be great for entertaining or taking along to parties. Or, if you’re like me and you eat hummus for breakfast, it’s especially delicious with roasted broccolini and breakfast potatoes. Not weird, trust me.

If you try this hummus, let us know! Tell us in the comments, rate it (once you’ve tried it), and, as always, take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Store leftovers, covered, in the refrigerator up to 4-5 days, though best when fresh.

Notes

*To roast carrots, preheat oven to 375 degrees F (190 C). Remove greens, peel, and slice any large carrots in half lengthwise. Transfer to a baking sheet and lightly drizzle with olive or grape seed oil and a pinch each salt and pepper. Toss to coat. Then arrange in an even layer and bake for 20-30 minutes or until golden brown and tender.*Recipe as written yields roughly 2 cups hummus.

Please don’t rate recipes before trying them. You don’t actually know that it’s the best recipe you’ve seen if you haven’t tried it, and people look at the starred ratings to see what people think of the actual finished product. That’s why just above the “post comment” button it says “Rate this recipe (after you’ve made it).”

Just an idea to save time and some money on your electric bill–throw the carrots in to the oven while you’re roasting the squash and garlic….they may need to stay a little longer, I think they’ll finish with the residual heat if you turn off the oven when you remove the squash and garlic. I love your photos–and the pine nut garnish! Think I’ll try pepitas when I make this again?

Lovin’ this hummus! Great timing, as there was a butternut squash in my kitchen that’s been staring me down all week. Just sitting there on the counter saying “Hey fool, put me to use!”.

I think this came out great. I’d advise others to maybe go easy on the fresh garlic making it for the first time–mine came out a bit strong (not a problem for me, though..). I like the mild sweetness of this recipe, which goes well with the smoked paprika (essential). Wish I would’ve had parsley on hand, but no biggie.

Looking forward to making this again, and sharing it with food-loving pals! Which is to say, I’ve already inhaled most of this myself…

I have made your vegan portabello mushroom pizza twice now and absolutely love it ….in fact, i love your whole site. I am becoming vegan at the age of 72…..I’ll be 73 in December. Your site has wonderful recipes that will help me stay committed to this journey. Thanks.

What an awesome recipe! I just tried it and the taste was spot on. Only changed one thing – I subbed sprouted almonds for the beans (I am allergic). The results were delicious and so authentic. Thank you, thank you!

Hello from Italy! I’ve been quietly following your blog and trying out the recipes for some months now. The recipes are always a success (not something that happens to me always), your photos are amazing and I really like the way you write. Oftentimes I’ve thought of leaving a thank-you-comment but with all of the kids-household-etc there never seems to be time. Having said all this: the butternut hummus really made me comment. I’ve tried many a pumpkin recipes but this… this is amazing-fantastic-intergalactic I’ve-no-words-how-good-a-thing. Thank you for having shared this.

It’s me again. I just left a rave review on your Spaghetti Squash Lasagna recipe. I also made this hummus for my plant-based, dairy-free dinner party the other night. It was also a hit. I omitted the fresh parsley ONLY because I had none on hand and I was running out of time and had to finish my dishes. It was delicious and another new favorite of mine.

I can’t wait to try it. I love hummus and I keep looking for new ideas. I love the way you write your blog because you give excellent information of what you can expect from the dish in tern of texture, flavors, etc..

Dana. Seriously. Unreal. Just finished my batch with a few modifications (My garlic is massive, one clove is the size of a cumquat with elephantiatis). I might eat the whole bowl before my fiancé gets home.

I’m passing this recipe off to the farmer I get my squash from at the farmer’s market- if that’s ok!! Thanks!

HI! I discovered your blog last week and I am pretty sure I already fell in love with it.
Also I really wanted to ask if you have a recepie for tahini, in the country that I live is very hard to find and I would love to have a recepie so I can prepare hummus like a PRO jaja.
Thanks!!

Made this hummus as is for part of the pre-thanksgiving feast munchies. Didn’t roast veggies but had a plate of lots of fresh veggies to dip and it was a big hit. Love the light sweetness that comes through with the butternut squash.

Your recipe sounds so delicious and I don’t want to mess with it. But I’m on the Paleo train for a month and need to eliminate the chickpeas. Was thinking of just substituting more squash for the chickpeas. would you recommend anything else to counterbalance the sweetness of the squash? Thanks!

I just made this and it is DELICIOUS! I also didn’t have any parsley on hand and it turned out okay and I followed other commenters and cut the raw garlic down to one clove. I love the smokey paprika flavor.

I’m a little hummus obsessed and I love butternut squash, so I can hardly wait to try this recipe. Your pictures sure are inviting! Thanks so much for posting what sounds like such a fantastic marriage of flavors!

I made this for a dinner party and it was a hit. Everyone loved it! Next time, I won’t roast the carrots though. They ended up soft so weren’t great for dipping. But it presented beautifully and I look forward to making more recipes from this website. Thanks!

This is delicious. I wanted to use sage so subbed it for the parsley. Fried on olive oil. Also didn’t have enough tahini so just used a couple of heaped teaspoons and it was still great. Would really recommend.

I made this and came out very very good. I also Made the peanutbutter M&M with My son for Haloween and the lentil dal with coconut liquid and all were a success even with my sons that some of them are very picky eaters I just wanted to tell
Thanks a lot for all this creativity and health it helps a lot to have a variaty of food so I don’t feel I am missing anything by eating healthy

This butternut squash hummus recipe is glorious! I made this a couple years ago for a progressive dinner party and it was the rave all night and its been requested over and over since then. So tonight I’m finally making it again.
Happy Halloween!

Seriously delicious! First time I’ve ever followed a recipe 100% and I’m so glad I did. Unless you have a dietary restriction or serious dislike, I wouldn’t change a thing. (I actually do not like the taste of tahini, but I knew it was a key hummus ingredient, so I decided to go for it instead of trying to find a substitute.) Thank you minimalist baker. This hummus is going to a Halloween party tomorrow and will likely make a welcome appearance at my Thanksgiving dinner.